In French, fond means “base” and refers to the rich pan juices that form the foundation of a delicious meal. For us, FOND is just that—the base of your culinary life. It’s your secret ingredient to take good cooking to gourmet. Which is why we’re so excited to offer a product that brings us right back to our origins in French cooking: duck fat! 

A traditional French fat and a mainstay in their delicious cooking, duck fat is beloved by chefs and high-end restaurants for its ability to elevate any dish with a silky mouthfeel and savory depth. It’s rich and deeply nourishing, whether you’re roasting, frying, or baking. 

At FOND, we source from small, regenerative farms, then slow-render the fat for purity and flavor, allowing you to bring traditional French cooking foundations to your kitchen. 

If you’ve ever dined at a high-end restaurant and wondered their secret for those crispy textures or incredible flavor, it’s probably duck fat. Quite simply, it’s the golden elixir your meals have been missing. 

What is Duck Fat and How is it Made?

Duck fat comes from the abdominal fat of various species of ducks (ours comes from Pekin ducks). We source ours from small, regenerative farms, then render it slowly in stainless steel kettles. Our duck fat is rendered twice, the first time to melt all usable fat, then impurities and skin remnants are filtered and the fat is rendered for a second time. This ensures absolute purity and culinary versatility. 

FOND’s Sourcing

Our duck fat comes from small, regenerative farms raising their ducks in a closed loop system that composts their waste and bedding, returning these to the local soils to improve soil health, enhance nutrient cycling, and reduce waste.

Though ducks cannot be pasture-raised in adulthood without flying away, our ducks are raised in large open-air barns with plenty of space to move around and exhibit natural behaviors. 

Our farms raise Pekin ducks, a heritage breed prized for its mild flavor, abundant fat, and exceptional culinary quality. The result is a naturally smooth, clean-tasting fat with a silky texture. Pekin duck fat offers a neutral, buttery profile that works beautifully in both savory and sweet recipes, staying balanced and versatile where other breeds can lean more gamey.

How to Cook with Duck Fat

Let’s talk about how duck fat can make your dish (any dish, really!) the star of the show, leaving your dinner guests asking for your secret ingredient. We won’t tell unless you do! 

With its subtle flavor and silky mouthfeel, duck fat is your key to crispy textures and rich, savory depth, from sauteed vegetables to duck confit. It has a smoke point of about 375°F, making it ideal for medium-high heat cooking. 

You can use duck fat the same way you would butter or any cooking oil, but our team are foodies at heart and we have a few favorite uses. 

• Roasted potatoes - potatoes and duck fat were made for each other, with duck fat lending a crispy exterior while keeping the inside pillowy soft. 
• Roasted chicken - if you currently rub butter or other fat on your whole chicken, chicken thighs, or other meats before cooking, you will love duck fat’s ability to keep the inside juicy while crisping the skin.
• Sautéed or roasted vegetables - use duck fat in your pan or toss your veggies in them before roasting to add flavor and enhance digestibility (fat helps your body absorb vitamins like A, D, E, and K) to any vegetable. 
• Baking - our COO, Tara, makes an absolutely delicious duck fat caramel, and it’s great for things like cookies, cakes, and crusts. 
• Popcorn - you know we love our tallow popcorn, but duck fat is also exceptional for popcorn, lending a rich, buttery flavor, with the added benefit of coating those carbs in healthy fat for a more balanced blood sugar response. 

Some other recipe ideas we are excited to try: 

• Confit Fries or Hashbrowns
• Duck Fat Mayo
• Duck Confit / Duck Legs
• Savory Tarts - we’re excited to try this one with duck fat!
• Duck Rillettes 
• Traditional French Cassoulet
• Health Benefits of Duck Fat

While there are a lot of misconceptions about animal fats, the truth is that they are traditional fats that have been consumed and prized for their nutrient-density for centuries. 

Duck fat is made up of about 65% unsaturated fatty acids, with a fatty acid makeup similar to olive oil and avocados. It’s about 28% saturated fat. While we were told for decades to avoid saturated fat, there’s no solid evidence that shows avoiding them is beneficial for heart health. In fact, saturated fats can have a beneficial impact on health, particularly when they’re from a high-quality source and paired with a nourishing diet.

How to Store Duck Fat

Unopened, our duck fat is shelf-stable, meaning you can store it in your pantry or another cool, dry place until you’re ready to use. Once opened, duck fat is best kept refrigerated. Separation is completely natural; just stir before using. 

Like other FOND products, unopened our duck fat is good for 2 years from the date of manufacture. 

Where to Buy High-Quality Duck Fat

Looking for the highest-quality regenerative duck fat on the market? You’ve come to the right place! We source ours from small, regenerative farms, then slowly render it in stainless steel kettles and package it in glass. Whether you’re roasting, sautéing, or baking, it will elevate the flavor and texture of any recipe. 

Comparing Lard, Tallow, and Other Fats 

When it comes to animal fats specifically, there is no right or wrong choice. They’re just good for different things! While we love lard, tallow, and duck fat in our households, we also adore butter (Alysa is on a journey with French butter at the moment 😍!). And in the realm of other oils, we definitely utilize high-quality extra virgin olive oil and unrefined coconut oil, depending on what we’re cooking, baking, or blending up. 

But what’s the difference between these different fats, and how do we like to use them?

Duck Fat

Flavor profile:

• Feels luxurious
• Savory 
• Silky, buttery texture
• Increases umami flavor in dishes

Perfect for: Roasted potatoes, veggies, poultry dishes, confit, and rich pan sauces

Smoke point: 375°F to 400°F

Beef Tallow

Flavor profile:

• Rich, savory, hearty
• Slightly “beefy”
• The highest smoke point of the three animal fats we sell

Perfect for: Roasting veggies, searing meat, frying potatoes, adding richness to cast iron cooking, and even skincare or seasoning your cast iron! 

Smoke point: 400°F to 420°F

Pork Lard

Flavor profile:

• Mild, neutral, clean
• Very subtle pork flavor

Perfect for: Baking (flaky biscuits, pie crusts), sautéing, everyday cooking, and anything that needs a neutral fat.

Smoke point: 370°F to 400°F

Duck Fat Versus Butter, Olive Oil, and Other Fats

As we mentioned above, we still love using grass-fed butter and extra virgin olive oil (EVOO) in our kitchens. Duck fat has a different nutritional profile when compared to butter and EVOO. Of the three, butter has the lowest amount of monounsaturated fats and the most saturated fat, with duck fat falling in the middle, and EVOO having the highest amount of monounsaturated fat and the lowest amount of saturated fat. Since they are all nourishing fats, for us it’s more about the use-case and less about the specific nutrients. 

For example, we love EVOO for cold uses, like marinades and salad dressings, or to drizzle on fresh burrata. When it comes to butter, is there anything better than a slice of sourdough with a slab of French butter on top? Our duck fat is exceptional for roasted potatoes, sautéed vegetables, and any dish that needs a subtle, rich flavor boost. Tallow is great for everything from fried eggs and potatoes to roasted veggies, and our lard is the true MVP for baking (though it’s great for roasting and frying, too). 

Frequently Asked Questions 

What is duck fat made out of? 

Duck fat comes from the abdominal fat of various species of ducks (ours comes from Pekin ducks).

Is duck fat healthy?

Yes! Duck fat is made up of about 65% unsaturated fatty acids, with a fatty acid makeup similar to olive oil and avocados. It’s about 28% saturated fat. While we were told for decades to avoid saturated fat, there’s no solid evidence that shows avoiding them is beneficial for heart health. In fact, saturated fats can have a beneficial impact on health, particularly when they’re from a high-quality source and paired with a nourishing diet.

Does duck fat cause high cholesterol?

Duck fat has only a small amount of cholesterol, and dietary cholesterol intake does not increase blood cholesterol in the vast majority of people. Inflammation often increases cholesterol levels more than any one food. 

How do I cook with duck fat?

Use it as you would butter or other oils in any recipe, or for any of your sautéing, roasting, or baking needs. 

Is butter healthier than duck fat?

If you look at the numbers objectively, duck fat is healthier than butter by conventional health standards. It has a higher amount of monounsaturated fat, and lower amounts of saturated fat. But butter is a beautiful, nutrient-dense, and delicious animal food that is great for certain applications, and we certainly still use it in our homes!

Can duck fat be reused?

Yes! Just make sure to strain between uses.

Should I refrigerate duck fat after opening?

Yes, refrigerate your duck fat after opening for best results. 

Is it normal for duck fat to separate?

Yes, it is completely normal and expected. Just stir gently to reincorporate! 

Does duck fat taste gamey?

Some duck fat can have a gamey taste, depending on the duck it is sourced from. FOND’s duck fat comes from Pekin ducks, which have a mild, savory flavor that enhances dishes without overpowering them.